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Bad Byron’s Black Bean Chili

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ pound ground beef
  • ½ pound spicy sausage
  • 3 (15 ounce) cans black beans, undrained
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 ½ tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil leaves
  • 3 tablespoons Butt Rub®
  • 1 tablespoon cumin
  • Cayenne pepper to taste
  • 1 tablespoon red wine vinegar
Directions:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add beef and sausage and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil, Butt Rub, cumin, cayenne and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Bad Karma’s Shrimp and Grits

Ingredients

  • 1 cup coarsely ground grits
  • 3 cups water
  • 2 teaspoons salt
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined
  • salt to taste
  • 2 teaspoons of Bad Karma Hot Sauce
  • 1 lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

Directions

  1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and Bad Karma Hot Sauce; drizzle with lemon juice. Set aside in a bowl.
  3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  5. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  7. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grit

Big Bob Gibson’s White BBQ Grilled Cheese with Chicken

Ingredients
1 tablespoon butter
2 slices bread
2 slices gouda (or 1/2 cup shredded)
1/3 cup pulled chicken, warm
1 tablespoon onion, diced
1 tablespoon pickled jalapenos
Directions
Heat a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the mixture of the chicken and 2 tablespoons Big Bob Gibson Bar-B-Q Original White Sauce, the onions, jalapenos, the remaining cheese and finally the other slice of bread with buttered side up.
Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Use the rest of Big Bob Gibson Bar-B-Q Original White Sauce to dip. Enjoy!!

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